This recipe was adapted from the absolutely-jam-packed-with-recipes-and-tips Mother Would Know. I made a few small changes to the original recipe, based on what I had on hand and family allergies – if you use butter for the pan instead of olive you will get a crisper crust. I also changed the method just a little, to avoid having to boil and drain the spinach, but my method takes longer.

Preheat oven to 175°C / 350°F / Gas Mark 4. Use a little of the oil to well grease a small loaf pan, about 20 x 9cm (8 x 3 1/2″). Add about half of the breadcrumbs to the pan and shake them around to thickly coat the bottom and sides, as you would if flouring a cake pan.

Heat the remaining oil in a large, deep skillet, finely slice the leek and sauté for about 5 minutes, until tender. Add the spinach leaves by handfuls, stirring until completely wilted and the pan is dry.

Lightly beat the eggs in a large bowl, crumble in the feta and add the yoghurt, flour, parsley and lemon juice. Season well with pepper, and add a pinch of salt if you are using a mild feta, e.g. danish feta.

Add the spinach and leek to the cheese mixture, and stir together well.

Pour the mixture into the prepared pan and sprinkle the top with the remaining breadcrumbs.

Bake in the centre of the oven for about 45 – 50 minutes, until nicely browned. Remove the pan from the oven and let it cool on a wire rack until the pan is cool enough to handle.

Use a fine plastic spatula or knife to loosen the terrine in the pan, then put a cutting board or serving plate on top and flip the whole thing over together in one movement. Remove the pan and slice as desired.

Cook rice in the stock according to packet directions – usually it’s 1:2 rice to stock, you bring the stock to the boil, add the rice, cover and cook on minimum heat for 10 – 15 minutes, depending on the brand. Remove from heat, fluff with a fork, cover and set aside.

Meanwhile, pit and chop the olives, finely diced the onion and finely chop the garlic. Heat olive oil until shimmering in a skillet and add olives and onion. Cook on low heat until onions become translucent, about 5 minutes. Add the garlic and cook for about 2 minutes longer.

De-seed and dice the tomatoes, add the the pan, season and stir in parsley, and continue cooking until the tomatoes have softened, around 5 minutes.

Brilliant choice Rachael! Anything with spinach is a winner in my book
I love the tomato olive rice too! I need to try that soon
I had Laura’s blog last month, she does have an amazing collection of recipes